Fresh And Dried Mushroom Pesto
- 1 ounce dried porcini mushrooms
- 8 ounces white button mushrooms, quartered
- 1/2 cup walnuts, toasted
- 2 cloves garlic
- 1 1/2 cups fresh Italian parsley
- 3/4 cup olive oil
- 1/2 cup freshly grated parmesan cheese
- salt & freshly ground black pepper
- 36 slices baguette (1/2-inch-thick)
- Place the porcini mushrooms in a bowl of hot water; press to submerge.
- Let stand until the mushrooms are tender, about 15 minutes.
- Scoop out mushrooms, being carefully not to stir any dirt that may have sunk to the bottom of the water.
- Discard mushroom water.
- Combine the porcini mushrooms, button mushrooms, walnuts, garlic, and parsley in a food processor and pulse until coarsely chopped.
- With the machine running, gradually add 1/2 cup of the oil, blending just until the mushrooms are finely chopped.
- Transfer the mushroom mixture to a medium bowl.
- Stir in the Parmesan.
- Season the pesto with salt and pepper, to taste.
- If not using mushroom pesto right away, cover tightly with plastic wrap to prevent possible discoloration of mushrooms.
- Preheat a grill pan to medium-high heat.
- Arrange the bread slices on pan, cut-side down.
- Brush the remaining 1/4 cup of oil over the bread slices.
- Cook until pale golden and crisp, about 5 minutes.
- Alternatively, you can toast the bread in the oven.
- Preheat the oven to 375 degrees F.
- Arrange the bread slices on 2 heavy large baking sheet.
- Brush the remaining 1/4 cup of oil over the bread slices.
- Bake until pale golden and crisp, about 15 minutes.
- Spread the mushroom pesto over the crostini.
- Arrange the crostini on a platter and serve.
porcini mushrooms, white button mushrooms, walnuts, garlic, fresh italian parsley, olive oil, freshly grated parmesan cheese, salt, baguette
Taken from www.food.com/recipe/fresh-and-dried-mushroom-pesto-108833 (may not work)